Kedgeree is a classic East Indian dish of rice, lentils and onions, and it was only in the 18th century that smoked fish and hard-boiled eggs were added in order to anglicise it. Our vegetarian version also includes vegetables and nuts to produce a wonderful contrast of tastes and textures.
- 200g brown rice
- 600ml vegetable stock
- 100g green lentils, soaked for 1 hour
- 2 tbsp Waitrose Vegetable Oil
- 1 medium onion, finely chopped
- 100g button mushrooms, sliced
- 55g cashew nuts
- 1 x 142ml carton Waitrose Sour Cream
- 1 tbsp Sharwoods Rogan Josh Medium Curry Paste
- 100g frozen peas
- 2 tbsp fresh parsley, chopped
- 4 medium Waitrose Free Range Eggs, hard boiled
- Place the rice in a large pan with the stock and boil for 20-25 minutes or until the rice is soft. Drain and set aside.
- In a separate pan boil the green lentils for about 15-20 minutes or until soft, drain, rinse with boiling water and set aside.
- In a large frying pan heat the oil and fry the onion for 3-4 minutes or until soft and golden. Add the mushrooms and cashew nuts and fry for a further 2 minutes.
- In a small bowl mix together the sour cream and curry In a small paste, add to the frying pan and stir well.
- Add the frozen peas, rice and green lentils, stir well and heat thoroughly for 5-10 minutes or until piping hot.
- Transfer to a serving dish and stir in the chopped parsley and quartered boiled eggs.
- Alternatively, this dish is delicious if served with the eggs poached and arranged on top of the rice.
- Preparation time: 15 minutes
- Cooking time: 35 minutes
- Total time: 50 minutes
Typical values per serving:
Average user rating Based on 19 ratings
This recipe was first published in Mon Mar 01 00:00:00 GMT 1999.